| | FOR THE BHALLAS |
| 1 | c | Lentils; (dhuli urad dal) |
| | ; (200 g.) |
| 600 | ml | Water |
| 1/2 | ts | Salt; (2 g.) |
| 1 | ts | Cumin seeds; (5 g.) |
| 2 | ts | Ginger; chopped (10 g.) |
| 5 | g | Green chillies; chopped |
| 250 | ml | Oil |
| | FOR THE CURD MIXTURE |
| 2 | c | Thick curd; beaten (400 ml.) |
| 1 | ts | Sugar; (5 g.) |
| 1/2 | ts | Salt; (2 g.) |
| 3/4 | ts | Cumin powder; (4 g.) |
| 1/2 | ts | Black rock salt; (2 g.) |
| 1/2 | ts | White pepper powder; (2 g.) |
| | FOR THE GARNISHING |
| 1 | ts | Ginger; julienned (5 g.) |
| 1 | ts | Green chillies; julienned (5 g.) |
| 5 | g | Coriander leaves; chopped |
| | A pinch of chilli powder |
| | A pinch of cumin powder |
| 4 | | Sprigs mint leaves |
| 2 2/3 | tb | Tamarind chutney; (40 ml.) |
